What do I do?

Cut up the chicken, or just take the chicken pieces, and put them in a large bowl, or preferably a marinating container (Tupperware make a good one).

Combine the rest of the ingredients, except the sweet potato and pineapple, and process lightly, then pour over the chicken and marinate for between 2 and 6 hours.

Put the marinated chicken, the pineapple and sweet potato in a baking dish and cook for an hour to an hour and a half. If you’ve got a clay pot, like one of the old Romertopfs, or even a tagine or suchlike, this recipe cooks beautifully in one of those. Allow a little longer cooking time with a clay pot.

Serve with some rice – try stirring a knob of butter and a sprinkle of saffron through the rice, to give it some colour and flavour.

To give it even more of a Moroccan feel, try adding a good sized teaspoon or two of coriander to the marinade, and serve it with couscous instead of rice.